This rich, chocolatey treat is reasonably simple to prepare as the filling needs no cooking. It makes a fabulously glamorous finish to a festive meal.

Serves: 8 - 10

Ingredients

For the base

150g butter

75g sugar

1 egg

225g flour

½ tsp baking powder

For the chocolate filling

400g dark chocolate

250ml double cream

50g butter

Pinch of salt

Method

● For the dough - in the food processor mix all the base ingredients together until you get a smooth dough.

● Wrap the dough in clingfilm and chill for at least half an hour.

● Roll out the dough on a lightly floured surface to 2mm thickness. Use to line a 24cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 minutes and preheat the oven to 160°C.

● Line the dough in the tart ring with baking paper and fill with baking beans to keep the dough from losing its shape.

● Bake for about 20 minutes then remove the baking paper and baking beans and return to the oven for 5 to 8 minutes or until the dough is starting to turn golden. Take the tart out and place the tin on a wire rack to cool to room temperature.

● Melt the chocolate and double cream in a bowl over a pan of simmering water, until smooth. Then stir in the butter and the salt until the butter is melted and the mixture is smooth.

● Pour the chocolate filling into the baked tart case and carefully place it in the fridge for about 3 hours until the chocolate filling has set.

● Serve at room temperature with lightly whipped cream and seasonal fruit.